It's Wednesday night once again! What's for Dinner this Wednesday is a healthy take on a cool-weather favorite...Turkey Chili.
Ingredients: 2 pounds ground turkey, 1/4 cup diced onion, 1/4 cup diced bell pepper, 1/2 cup chili seasoning, 1 tablespoon garlic powder, 2 teaspoons salt, and 2 teaspoons pepper, 1 can pinto beans (drained), 2 cans diced tomatoes.
In a large saucepan on med-high heat, cook the turkey, pepper and onion until the turkey is browned and the veggies are tender:
Add the seasonings, and stir to distribute. Then add the beans and tomatoes, and allow the chili to simmer on med heat until the beans are warm and tender (about twenty minutes):
Serve with shredded cheddar, sour cream, and corn chips:
It's another What's for Dinner Wednesday on the blog! For those of you who have a few turkey scraps left over, here's a great way to polish them off...Turkey Paninis.
Ingredients: turkey, bacon, crescent rolls, provolone cheese, jam, sweet potato casserole.
Cut the crescent roll in half, and spread jam on one side and sweet potato casserole on the other. Layer turkey, bacon, and cheese on the bottom roll half:
Place the remaining half of the roll on the top of the sandwich, and put the whole thing in a panini press (or George Foreman grill or on a skillet on the stove). Cook till cheese is melted and turkey is warm. Enjoy!
Another interesting piece of information about Ms. Bobbitt is that she doesn't eat red meat. So to go along with this morning's post, "What's for Dinner Wednesday" will be about the meal I made when she visited us last weekend: spaghetti and turkey meatballs.For the Meatballs:
Ingredients: 1 pound ground turkey, 2 large eggs, 2 tsp garlic powder, 3/4 cup Italian bread crumbs, 1 tsp salt (not shown), and 1 tsp pepper (not shown).
Combine all ingredients in a small bowl with your hands. Then, roll the mixture into 1 1/2 inch diameter balls and place in an ungreased oven-safe dish. Cover with aluminum foil. Bake at 400 degrees until the center/largest meatball is fully cooked (approximately 40 minutes).
Note: These balls can be made ahead and refrigerated or frozen until you're ready to cook.
For the Sauce:
Ingredients: 2 cans diced tomatoes, 2 cans tomato sauce, 1 Tbs garlic powder, 2 tsp dried Italian seasoning, 1 tsp salt (not shown), 2 tsp pepper (not shown), 2 tsp fresh oregano and basil (optional, not shown)
Stir all ingredients in a 2 quart saucepan. Bring the mixture up to a boil; then turn the heat down to low-med so the sauce can simmer for at least an hour, stirring occasionally.
Serve the turkey meatballs and sauce over your choice of noodle - we used whole wheat thin spaghetti - and enjoy!
